It’s the time of year for PUMPKIN! My favorite time of year to be completely honest!
I made Pumpkin waffles this past week. I adapted my recipe for Ban-Apple Chocolate Chip Waffles. I simply replaced the 1 Cup of Banana for 1 Cup of Pumpkin and omitted the chocolate chips.
- * 1 2/3 Cup Rice Milk
- * 1/2 Cup of Applesauce
- * 2 Tbsp Water
- * 1 Cup Canned Pumpkin
- * 2 Cups of Flour
- * 2 Tbsp of Brown Sugar
- * 1 Tbsp Baking Powder
- * 2 Tsp Pumpkin Pie Spice
I started by preheating the waffle iron. Then, I mixed the milk, applesauce, pumpkin, and water in a small bowl. In a separate bowl I mixed the flour, sugar, pumpkin pie spice, and baking powder. Then, I poured the dry ingredients over the liquid ingredients.
I poured a small amount of the mixture over the waffle iron until the green light comes on and the waffles are done.
The best part of this recipe was the caramel sauce that I made. I used The Pioneer Woman’s recipe; however, I made it allergy free. To make this allergy free use rice milk and Earth’s Balance butter instead of 1/2 and 1/2 and regular butter. If you do not need it allergy free, make the same way she instructs. It is amazing, seriously my husband and I had to force ourselves not to eat it all!
I made a few pieces of bacon to go with the waffles, and we had a perfect start to a beautiful fall day!